Category Archives: Sandwiches

Copy-Cat Chick-fil-A Sandwich and Sauce


Chick-fil-A Chicken Sandwich

The key to getting an extra crispy and delicious coating on the chicken is double-dipping. If you like your chicken spicy, directions are below for a Chick-fil-A Spicy Chicken Sandwich. We’ve included the recipe for homemade Chick-fil-A sauce.

Yields 4 Sandwiches

4 skinless, boneless chicken tenders
1/2 cup pickle juice
1/2 cup water
1/2 cup milk
1 egg
Oil, for frying
4 hamburger buns
Dill pickle slices, lettuce, and cheese slices for the sandwich

For the breading:
1 cups flour
3 T. powdered sugar
1/2 tsp paprika
1 tsp black pepper
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp baking powder
(*For a SPICY chicken sandwich add 2 tsp cayenne pepper and 1/2 tsp more of chili powder to the breading.)

For the Chick-fil-A sauce:
1/2 cup mayo
3 tsp yellow mustard
3 tsp honey
1 tsp Dijon honey mustard
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp of lemon juice
1 tsp of BBQ sauce (hickory tastes best)

Combine the pickle juice and water in a zip lock bag. Add the chicken tenders and let marinate for 30 minutes.
Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.

Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.

In another bowl mix the milk and egg.

Heat 2-3 cups of oil in a large saucepan. Heat oil to about 350 degrees F.

Dip the marinated chicken tenders into the egg mixture, and then coat them in the flour breading mixture. Now repeat this step and dip that same chicken tender back into the egg mixture and then back into the flour again! Double dipping is how to make a super yummy, crispy sandwich!

Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry.

Toast the sandwich buns. Grab the Chick-fil-A sauce and smoother it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

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Pesto Bread

pesto bread.2

Pesto Bread
1 package dry yeast (1 tablespoon)
1 teaspoon sugar
2 cups warm water
2 cups semolina (pasta flour)*
1 tablespoon salt
3 tablespoons olive oil
3 cups unbleached white flour, divided
Vegetable cooking spray
2 tablespoons fresh Basil Pesto** (recipe below)

In large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add semolina, salt, and oil. Beat at medium speed with a mixer until smooth. Stir in 2 cups of unbleached white flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough remaining flour, one tablespoon at a time, to prevent the dough from sticking to your hands.

Place the dough in a large bowl. Cover and let rise in a warm place (85 degrees) for 45 minutes or until doubled in bulk. Punch dough down and divide in half. Roll each portion into an 11 x 7 inch rectangle. Spread 3 tablespoons of Basil Pesto on the rectangle, leaving a ½ inch margin around the edges. I before I spread my pesto on the bread, I add 3 tablespoons of olive oil and add 2 tablespoons Parmesan cheese.

Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place rolls, seam side down, in a baguette pan (a French bread pan) or on a cookie sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from the pan and let cool on wire racks. Yield: 2 loaves.

* If I don’t have semolina flour I substitute unbleached white flour.

**You can purchase pesto although the taste is not as good as my home made.

In case you missed my recipe for home made pesto last week, I’ve posted it below.

Basil Pesto

2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon about 1/4 cup portions into small lunch bags and add them all to a zip-top heavy-duty plastic bag. Store in the freezer.

Yield : 1 cup

For a delicious sandwich, put pulled pork (recipe appeared two weeks ago) on this bread when the bread is hot out of the oven. I like to add sweet pickle relish to top off the pulled pork.

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

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Pulled Pork Sandwiches

pulled pork sandwiches

When feeding a crowd, nothing is so simple as pulled pork sandwiches. If you’re not hosting a small mob, cook this recipe and divide it, freeze it, and have several meals ready in a flash. I use a large crock pot and make a seven pound pork loin. You can divide the recipe if you like.

Chop two large onions and place them in the bottom of the crock pot.
7 lbs. pork loin, cut into 4 to 5 chunks
Chop two more large onions and arrange over the meat.
Pour 2 cups apple cider vinegar over the meat and onions
Add 2 cups apple juice
Add 1/2 bottle Wright’s Liquid Smoke

Turn the crock pot on low and cook for 9 hours.
Pour the liquid off.
Shred the meat by pulling it apart with a fork.
Add a 32 ounce bottle of barbecue sauce and cook it for another hour or two on low in the crock pot.

Serve with hamburger buns or rolls. You can also add more barbecue sauce. You may want to garnish with a little sweet relish. If you don’t have buns, use bread.

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Philly Style Sloppy Joes

Philly style sloppy Joes
This Philly style sloppy Joes recipe is similar to a Philly cheese steak recipe but instead of using the thin sliced steaks it’s made with ground beef. It cooks a bit quicker too since the beef is ground.
You can make it without the bell pepper but you should definitely not skimp out on the onions because they really do give the dish a whole lot of flavor. You can melt the cheese inside the sandwich or layer the slices right on the mixture in the skillet so that it can melt and then scoop it with the beef into the sandwich.
Quick and Easy Philly Style Sloppy Joes

Total time
15 mins

Serves: 6
• 1 lb ground beef
• ½ cup beef broth
• 1 small onion, chopped
• 1 green pepper, chopped
• ½ Tbsp cornstarch
• ¼ cup A-1 steak sauce
• 2 tsp steak or taco seasoning
• 1 teaspoon olive oil
• ¼ tsp salt
• ¼ tsp ground black pepper
• slices yellow cheese
• Hamburger Buns

1. Heat a large heavy duty skillet to medium/high heat. Add the chopped onions, peppers and 1 teaspoon olive oil. saute for 3-4 minutes or until they are soft. Pour into a smaller bowl and set aside. In the same skillet add the beef and brown ( 3-4 minutes), drain fat and set aside.

2. Return the veggies into the skillet and combine. Add the steak sauce, and seasonings. In a small bowl Whisk cornstarch into beef broth and add to the beef mixture. Simmer for 8-10 minutes, stirring occasionally, until most of the liquid is absorbed.

After you have turned off the heat Top with 3-4 slices of cheese and allow to melt. Toast hamburger buns and scoop mixture into the buns.